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JOB TITLE: PASTRY COOK STATUS: Regular, Exempt DEPARTMENT: Kitchen SUPERVISOR: Corporate Pastry Chef, Executive Chef OVERVIEW: Operates the pastry kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Responsible for overseeing all prep production for dessert stations and service. Responsible for leading basic preparation procedures. Oversee all mis-en-place, requiring pastry skills and technique. Ensure consistent excellence in work product. Lead pastry team in time management, task accomplishment with regards to daily prep list. Continuous interaction with pastry staff. Responsible for overseeing station, workplace cleanliness, sanitation and safety. Understand the philosophy of Mother Tongue, RSG Group, and Mina Group and adheres to all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values and mission of Mother Tongue.
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
ESSENTIAL JOB FUNCTIONS
(Includes but is not limited to the following duties. Other duties may be assigned)
Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by Mother Tongue .
Assumes 100% responsibility for the quality and integrity of products served.
Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
Lead pastry production and execution of dessert menu through the leadership of the pastry, prep and productions team.
Assists and works service during lunch and sometimes dinner shifts not eh pastry/garde manger station.
Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
Assists in the management of all kitchen staff, including prep and dishwashers.
Participates in ordering, menu development and recipe development.
Documents new pastry recipes in standard corporate format and RecipeXchange through the Corp Pastry Chef and or Executive Sous Chef, Chef de Cuisine.
Work as a member of the team to ensure success in all stations and areas of the restaurant.
Fill in where needed on stations to ensure that service standards and efficient operations are met.
Maintain a hygienic and safe working environment at all times.
Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
Responsible for End of Month Inventory.
Be able to work lunch and/or dinner service while supervising daily production needs.
PHYSICAL DEMANDS:
Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand for at least 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
ESSENTIAL FUNCTIONS
(Includes but is not limited to the following duties. Other duties may be assigned):
Lead pastry department to prepare, create and execute a dessert and team menu that is in line with the standards set forth.
Ensure appearance of all ingredients and components of cold food for proper color combination and overall presentation to maintain appeal.
Ensure proper storage of all pastry items in refrigerators and freezers to ensure freshness and cost control.
Work as the leader of the pastry team to ensure success in all areas of the restaurant.
Oversee all pastry production to ensure timely completion of dessert mise-en-place in compliance with restaurant standards, as well as overseeing the integrity and inventory of purchased pastry items and products.
Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
Maintain a high level of focus, professionalism and cleanliness throughout the entirety of the day.
Set standards and policies regarding pastry team’s opening duties, mis-en-place, and breakdown.
QUALIFCATIONS:
Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
A minimum of 3-4 years of kitchen management and pastry preparation in an upscale restaurant, bakery/cafe or pastry production facility.
Must display the image and positive attitude set forth by the restaurant philosophy.
Must be able to communicate clearly, both verbal and written.
Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
Be able to reach, bend and frequently lift up to 30 pounds.
Must have the stamina to work a minimum of 40 or more hours per week.
COMMENTS:
This job description is not an exclusive or exhaustive list of all the job functions that a Pastry Cook Cuisine in this position may be asked to perform from time to time.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.
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